Warming & comforting, these Asian broth bowls are loaded with quick-cooking veggies – mushrooms, Asian greens & snow peas; nourishing bone broth & Chinese sausage. Not only nutritious, they’re also easy & relatively quick to make, ensuring they’re perfect for a quick weeknight meal or when you’re craving some soothing nourishment.Jump to Recipe
I added Chinese sausage to these broth bowls because I love its flavor & the ease of adding it to any recipe – it comes already cooked so it’s really just a matter of reheating & serving. Use whatever meat you want – I’ve made this using ground pork & ground beef. If you can find that delicious red colored roast pork at the Asian markets, that would be perfect. Even leftover roast meats. Or enjoy it meat-free. Baby corn & water chestnuts are good additions if you’re opting for vegetarian bowls. Just don’t try adding too many ingredients.
Baby Shanghai bok choy (pictured above) is fast cooking & require very little prep, just a quick trim of the ends. Bok choy can also be cut into sections & added to stir-fries. For this recipe I’ve kept the length intact & halved them down the center more for aesthetics than practicality. Use any leafy Asian green that takes your fancy – all of the Asian greens are loaded with nutrients & require minimal prep or fuss.
A quick catch-up on my absence: After a very busy September then a trip to England in October to visit one half of my family then my birthday following that, I’m getting back into the swing of things. I have about six months worth of things I want to achieve in two months with all the holiday malarkey throw into the mix. Head down, bum up & focus. And some hocus pocus. What about you my friend? Do you have any goals you still want to put a dent in before 2019 is done & dusted? There’s still time. Look lively.
Whip this up for dinner & spend the rest of the night revisting your 2019 goals. Maybe they need a little adjusting. A smattering of reality. But with two months left in this year (holy SHIT that’s a thought), you still have time to cross some of those goals & new year resolutions off your list.
Most of the time, I make my own broth but in a pinch, store-bought broth is okay but really, it doesn’t have the flavor of homemade broth. I keep the carcass from a chicken when I roast it or the bones from chicken thighs when I cook them. Or drumsticks make decent broth. I have a recipe for an easy broth made in the slow cooker. Grab it here. And if you’re like me & you’re embracing this cooler weather then a bowl of Coconut Chicken Soup might be just the ticket for you. Chat to you soon, Lovoni xo
asian broth bowls
- 4 baby Shanghai bok choy
- 4 oz snow peas (125g)
- 4 cups chicken broth
- 1/4 cup white miso paste
- 2- inch piece ginger, peeled & cut into quarters (5cm)
- 1 tablespoon butter
- 12 oz Chinese sausage, cut into 1/2-inch (1.25cm) slices (340g)
- 4 oz fresh wood ear mushrooms or dried & rehydrated (125g)
- 8 oz small brown mushrooms, halved (250g)
- 1 teaspoon freshly ground pepper
- 1 tablespoon hoisin sauce
- 4 green onions, trimmed of root & tips of the green part then cut into 1-inch lengths (2.5cm)
- toasted sesame seeds for garnish optional
- Remove & discard just a sliver from the stem ends of the bok choy – you want to keep the stems together. Cut each bok choy in half lengthways or quarters if they’re a little on the larger side; set aside.
- Using a small knife, cut the little stem from each snow pea, removing the string from one side; set aside.
- In a medium-sized saucepan, whisk together the broth & paste over high heat. Add the ginger. Bring to a boil then reduce the heat to a simmer; keep covered.
- Meanwhile, heat a large wok over medium-high heat. Add the sausage & stir-fry for 2 minutes or until it’s starting to brown & get hot. Add the butter, mushrooms & pepper. Stir-fry for 2 minutes or until mushrooms are starting to soften.
- Add the hoisin sauce & green onion & stir-fry for 1 minute or until onion is bright green; turn off the heat.
- Add bok choy & snow peas to the broth mixture. Cook, covered, for 2 minutes or until bright green & veggies are tender-crisp.
- Spoon the mushroom mixture into warmed bowl. Add bok choy & snow peas; ladle the broth into the bowls. Sprinkle with sesame seeds if you desire. Serves 3 to 4.